In a large 12-inch cast iron skillet, crumble the sausage and sautee until browned through.
Meanwhile, in a large mixing bowl add the flour, baking powder, and salt.
When the sausage is browned, drain well and then add it to the flour mixture and stir to combine until the sausage is fully coated.
Drain any abundance of oil from the pan and then add the beaten eggs into the pan and cook to a soft scramble. Add the scrambled eggs to the flour mixture and stir to combine.
Next, add the cheese and milk. With a spoon, stir the mixture until all the flour is incorporated and a slightly sticky dough forms. With a spoon, floured hands or an ice cream scoop, drop biscuits into the buttered skillet or sheet pan.
Bake for 12-15 minutes or until biscuits are lightly golden brown and a toothpick inserted into the center comes out clean.
Brush the tops of the hot biscuits with melted butter. Serve warm.
Use 2 tbsp melted butter to oil the cast iron pan and the other 2 tbsp melted butter to brush the tops of the biscuits after they are finished baking.Nutrition is calculated based on the recipe as written. Additions, omissions, or substitutions will change the calculated values shown. The addition, omission, or substitution of ingredients will alter the nutritional information shown. Nutrition percentages are based on a 2000-calorie diet. The FDA recommends 80 micrograms of vitamin K.
Nutritional information is provided as a courtesy and is sourced from the USDA Food Database.